Ingredients:

  • 1 ½ cups (180g) Graham Cracker Crumbs
  • ¼ cup (50g) Granulated Sugar (for crust)
  • 6 tablespoons (85g) Unsalted Butter, melted
  • 16 oz (450g) Full-Fat Cream Cheese, softened
  • 1 cup (200g) Granulated Sugar (for filling)
  • 1 teaspoon Vanilla Extract
  • Zest of 1 small Lemon (optional)
  • 1 cup (240ml) Heavy Whipping Cream, cold
  • 1 cup (200g) Granulated Sugar (for topping syrup)
  • ½ cup (120ml) Water (for topping syrup)
  • 2 teaspoons Unflavored Gelatin Powder
  • ¼ cup (60ml) Cold Water (for blooming gelatin)
  • Pinch of Salt
  • 1 teaspoon Vanilla Extract (for topping)

Instructions:

  1. Prepare the Crust: Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into the bottom and slightly up the sides of a prepared 9-inch springform pan. Chill while preparing the filling.
  2. Bloom the Gelatin: Sprinkle gelatin powder over ¼ cup cold water in a small bowl and allow it to sit (bloom) for 5 minutes.
  3. Make the Syrup: Combine 1 cup sugar and ½ cup water in a saucepan. Heat without stirring until the sugar dissolves. Insert a candy thermometer and cook the syrup to 240°F (Soft-Ball Stage).
  4. Dissolve Gelatin: Once the syrup hits 240°F, immediately remove from heat. Whisk in the bloomed gelatin mixture until fully dissolved. Set aside to cool slightly until it is warm, not hot.
  5. Prepare the Filling Base: Beat the softened cream cheese, 1 cup sugar, and lemon zest until perfectly smooth and lump-free. Slowly beat in the cooled gelatin/syrup mixture until fully incorporated.
  6. Fold in Cream: In a separate, cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to deflate the air.
  7. Assemble & Chill: Pour the filling over the chilled crust. Smooth the top and chill in the refrigerator for a minimum of 6 hours, or ideally overnight, until completely firm.
  8. Make the Marshmallow Whip: When the cheesecake is set, combine the remaining ½ cup sugar and ½ cup water in a clean saucepan and cook to exactly 240°F (Soft-Ball Stage).
  9. Whip the Topping: With the electric mixer running on medium speed (using a whisk attachment), slowly stream the hot syrup into the mixer bowl. Add the vanilla extract. Beat on high speed for 10-15 minutes until the mixture is brilliantly white, thick, glossy, and the outside of the bowl is cool to the touch.
  10. Top and Serve: Pile or pipe the marshmallow whip onto the chilled cheesecake. Use a kitchen torch to lightly toast the peaks for extra flavor, if desired. Chill briefly again before slicing.